Barbecued fajita steak
By Good Food
If you have time the day before, marinate the meat overnight, then, when you’re ready, light the barbie and get cooking…
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Prep:5 mins
Cook:8 mins
Plus marinating and resting - Serves 4
- Easy
Nutrition per serving
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kcal 543
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fat 35g
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saturates 16g
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carbs 3g
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sugars 2g
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fibre 0g
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protein 54g
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salt 0.33g
Ingredients
- 4 beef steaks, preferably rib-eye, approx 250g/9oz each
- 8 flour tortillas, plus all the side dishes, to serve
- 150ml pot soured cream (optional)
- juice 6 limes
- 2 tbsp olive oil
- 4 garlic cloves, crushed
- 2 tsp dried oregano
- 4 tsp ground cumin
- 2 tsp freshly ground black pepper
- small bunch coriander, finely chopped
Tip
Rain or shine...If it isn’t barbecue weather, cook the steaks on a hot griddle pan.
Method
Mix all the marinade ingredients in a bowl. Lay the steaks in a shallow dish or tray, then pour over the marinade. Turn to coat the steaks all over in the mix, then allow to stand for at least 1 hr, or cover and chill for up to 24 hrs.
Heat the barbecue. When it is hot, wipe any excess marinade from the steaks, then cook for 3 mins on each side for medium-rare or longer if you prefer it more cooked. Allow the steak to rest for 5 mins, then cut into thick slices.
To assemble the fajitas, warm 8 large flour tortillas on the barbecue. Spread with mashed black beans, then pile slices of steak, some onions & peppers, pico de gallo, guacamole and some soured cream if you like. Roll up and enjoy with a glass of Michelada!
